Category, , , DifficultyIntermediate

Classic, creamy risotto gets an update with lemon and spring vegetables: peas and scallions.  

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins

 3 cups organic arborio rice
 ¼ cup organic olive oil
 7 ½ cups organic vegetable stock
 ½ cup organic lemon juice
 ¾ tbsp salt
 ½ tsp organic black pepper
  cup organic green onion, sliced
 1 ⅓ cups organic green peas

1

Heat oil olive in a large sauté pan over medium heat. Add rice and cook until lightly browned.

2

Add 1 ladle full of the vegetable stock and stir until it is absorbed. Repeat this until you have used all of the stock- it should take about 17-25 minutes.

3

When rice is soft, turn off the heat and add the green onions, peas, lemon juice, salt, and pepper.

4

Serve warm.

Ingredients

 3 cups organic arborio rice
 ¼ cup organic olive oil
 7 ½ cups organic vegetable stock
 ½ cup organic lemon juice
 ¾ tbsp salt
 ½ tsp organic black pepper
  cup organic green onion, sliced
 1 ⅓ cups organic green peas

Directions

1

Heat oil olive in a large sauté pan over medium heat. Add rice and cook until lightly browned.

2

Add 1 ladle full of the vegetable stock and stir until it is absorbed. Repeat this until you have used all of the stock- it should take about 17-25 minutes.

3

When rice is soft, turn off the heat and add the green onions, peas, lemon juice, salt, and pepper.

4

Serve warm.

Good Earth Lemon Risotto with Peas and Scallions